Peel prickly pears (use gloves - they have very fine spines). Put in a saucepan and mash. Warm up and simmer until the pulp becomes liquid. Let it cool down and pass through the Flotte Lotte. Put the fruit puree back into the saucepan, add sugar and cook while stirring until it has the consistency of jam (make a jelly test).
Add the chocolate, let it melt and immediately pour into glasses and seal them.
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